Ingredients

• 250g petit épeautre
• 1 big onion
• 1 potimarron
• 40g Parmesan
• 1/2 bouquet d'estragon
• 25 cl Vin Blanc
• 1 Bouquet Garni

Preparation tips

1. Prepare the broth: in a saucepan, mix 75cl of water (base 4 pers), bouquet berlingot garni, half the tarragon and bring to a boil.

2. Peel and chop the onion. Rinse the pumpkin, cut it in half and remove the seeds and cut it into small dice (without peeling it, the skin is eaten!) And chop the rest of the tarragon.

3. In a large pan, heat a drizzle of olive oil over medium heat. Add the onion, tarragon and small spelled and brown them for 5 min. Then add the pumpkin, white wine, a little salt and shudder for another 5 min. Then add half the broth, cover and cook until absorption (about 10 min). Add the rest of the broth, cover again and cook for another 10 min. Stir regularly.

4. Once all cooked, add the parmesan, a drizzle of olive oil or butter and pepper copiously. Serve and taste immediately!